Yesterday I Made:STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE AND MEXICAN MILLET for DINNER.
Stuffed pepper recipe from Body+Soul Magazine.
Mexican Millet recipe from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz.
Roasted poblano chiles stuffed with a mixture of white button mushrooms, quinoa, black beans, and corn, smothered in a spicy cilantro, chipotle sauce and baked until heated thru.
The millet recipe is a simplified version of Spanish Rice ( or Mexican Rice).
Toasted onion, millet, tomato paste, cumin, cooked in vegetable broth until millet is light and fluffy.
The millet turns out soft and crunchy and it even has a cheesy aftertaste.
Both recipes were awesome and will definitely make both again.
Poblano chiles are my all time favorite chiles.
They're good in just about any dish, from chilaquiles to soup to pasta to tacos!
1 comment:
I love that dish. Its different and it looks great. Hope you have agreat fourth of July.
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